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Pistachio Raspberry Tart

There’s something undeniably elegant about a tart that combines rich, nutty flavors with the bright, tangy sweetness of fresh fruit. This Pistachio Raspberry Tart is the perfect example—a buttery, crumbly crust filled with a creamy pistachio frangipane and topped with a vibrant layer of fresh raspberries. Each bite is a delightful mix of textures and flavors, making it the ideal dessert for a dinner party, a special occasion, or even a quiet afternoon treat.

I first made this tart for a friend’s birthday, and it was an instant hit. Everyone loved how the nutty pistachio filling paired with the tartness of the raspberries, and the buttery crust tied everything together perfectly. What I love most about this recipe is how it balances richness with freshness, creating a dessert that’s both indulgent and light.

Whether you’re a seasoned baker or a beginner, this Pistachio Raspberry Tart is sure to impress. Let’s get baking!

Resume (Todd Wilbur Style):

  1. Elegant & Flavorful: A perfect balance of nutty, sweet, and tangy flavors.
  2. Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
  3. Crowd-Pleaser: Perfect for parties, holidays, and special occasions.
  4. Make-Ahead Friendly: Can be prepared a day in advance.

Exciting Story:

Last spring, I made this Pistachio Raspberry Tart for a garden party, and it was an instant hit. My friend’s daughter, who’s usually a picky eater, couldn’t stop eating it! Even my neighbor, who claims he doesn’t like desserts, went back for seconds. Now, it’s a staple at every family gathering, and my husband insists I make it for his work lunches.

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Why This Pistachio Raspberry Tart?

This tart is the ultimate combination of rich, nutty, and fresh flavors. The pistachio frangipane is creamy and indulgent, while the raspberries add a bright, tangy finish. It’s easy to make, yet it looks and tastes like it came from a gourmet bakery. Plus, its vibrant presentation makes it perfect for special occasions!

What You Need For Pistachio Raspberry Tart:

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons ice water

For the Pistachio Frangipane:

  • 1 cup shelled pistachios
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Topping:

  • 2 cups fresh raspberries
  • 1/4 cup apricot jam (for glaze)

How to Make Pistachio Raspberry Tart:

  1. Make the Crust: In a food processor, combine the flour, sugar, and butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, and pulse until the dough comes together. Add more water if needed. Press the dough into a tart pan and chill for 30 minutes.
  2. Prebake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let cool.
  3. Make the Frangipane: In a food processor, grind the pistachios and sugar until fine. Add the butter, egg, and vanilla extract, and blend until smooth. Spread the frangipane evenly over the cooled crust.
  4. Bake: Bake for 20-25 minutes, or until the frangipane is set and lightly golden. Let cool completely.
  5. Add the Topping: Arrange the raspberries over the cooled tart. Warm the apricot jam in a small saucepan and brush it over the raspberries for a glossy finish.
  6. Chill & Serve: Refrigerate for at least 1 hour before slicing. Serve chilled or at room temperature.

Tips For Pistachio Raspberry Tart:

  • Use a tart pan with a removable bottom for easy serving.
  • Don’t overprocess the pistachios to avoid turning them into butter.
  • Chill the crust thoroughly before baking to prevent shrinkage.

Substitutions and Variations:

  • Gluten-Free: Use a gluten-free flour blend for the crust.
  • Different Fruits: Swap raspberries for strawberries, blueberries, or blackberries.
  • Add-Ins: Add a layer of chocolate ganache under the frangipane for extra decadence.

Make a Healthier Version:

  • Use almond flour or oat flour for the crust.
  • Replace the granulated sugar with a natural sweetener like honey or maple syrup.
  • Use a sugar-free jam for the glaze.

Closing (Todd Wilbur Style)

And there you have it—Pistachio Raspberry Tart that’s sure to impress! Don’t forget to let us know how your dessert turns out, and consider checking out some of our other elegant treats:

Frequently Asked Questions:

  1. Can I use frozen raspberries?
    Yes, but thaw and drain them before using.
  2. How do I store leftovers?
    Store in an airtight container in the fridge for up to 3 days.
  3. Can I freeze this tart?
    Yes, freeze without the glaze and add it after thawing.
  4. What if I don’t have apricot jam?
    Use raspberry jam or a simple syrup for the glaze.
  5. Can I make this ahead of time?
    Yes, assemble and refrigerate for up to 24 hours before serving.
  6. How do I prevent the crust from shrinking?
    Chill the dough thoroughly and use pie weights when prebaking.
  7. Can I use a different type of nut?
    Yes, almonds or hazelnuts work well too.
  8. What’s the best way to slice the tart?
    Use a sharp knife dipped in hot water for clean cuts.
  9. Can I make this vegan?
    Use vegan butter and a flax egg substitute.
  10. How do I make the glaze thicker?
    Add a teaspoon of cornstarch to the jam while warming.
  11. Can I add chocolate to the tart?
    Drizzle melted chocolate over the raspberries for a decadent twist.
  12. How do I serve this tart?
    Serve chilled or at room temperature with a dollop of whipped cream.

Pistachio Raspberry Tart

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Crust:
  • 1 1/2 cups 1 1/2 all-purpose flour

  • 1/4 cup 1/4 granulated sugar

  • 1/2 cup 1/2 unsalted butter, cold and cubed

  • 1 large 1 egg yolk

  • 1 1 -2 tablespoons ice water

  • For the Pistachio Frangipane:
  • 1 cup 1 shelled pistachios

  • 1/2 cup 1/2 granulated sugar

  • 1/4 cup 1/4 unsalted butter, softened

  • 1 large 1 egg

  • 1 teaspoon 1 vanilla extract

  • For the Topping:
  • 2 cups 2 fresh raspberries

  • 1/4 cup 1/4 apricot jam (for glaze)

Directions

  • Make the Crust: In a food processor, combine the flour, sugar, and butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water, and pulse until the dough comes together. Add more water if needed. Press the dough into a tart pan and chill for 30 minutes.
  • Prebake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 10 minutes until golden. Let cool.
  • Make the Frangipane: In a food processor, grind the pistachios and sugar until fine. Add the butter, egg, and vanilla extract, and blend until smooth. Spread the frangipane evenly over the cooled crust.
  • Bake: Bake for 20-25 minutes, or until the frangipane is set and lightly golden. Let cool completely.
  • Add the Topping: Arrange the raspberries over the cooled tart. Warm the apricot jam in a small saucepan and brush it over the raspberries for a glossy finish.
  • Chill & Serve: Refrigerate for at least 1 hour before slicing. Serve chilled or at room temperature.

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